Ingredients:

• 5 long eggplants, cut lengthwise in 4 slices each
• 225 gms – tomatoes, pureed in a blender
• 115 g – bread crumbs
• 85 g – cheese, freshly grated
• 2 hard boiled eggs, wedged
• 5 tbsp – Olive oil
• 1 medium white onion, finely diced
• 1 tsp – fresh Oregano leaves, finely chopped
• salt and pepper
• frying oil

Method:

1. In a heavy medium-size saucepan, melt 1 teaspoon of butter over medium heat.
2. Add the white part of the scallions and stir for a minute.
3. Add rice and stir for an additional minute.
4. Add vegetable broth and bring to a boil.
5. Reduce the heat to low, cover and cook until rice is almost tender, for about 12 minutes.
6. Add corn, shrimp, basil, thyme and remaining 1 tablespoon of butter to rice.
7. Cover and cook until almost all the liquid is absorbed, shrimps are cooked and the rice is tender, for about 5 minutes.
8. Season to taste with salt and pepper. Transfer to bowl.
9. Sprinkle with green parts of scallions. Garnish with lemon.